Indispensable Kitchen Ingredient for Foodservice Professionals
Foodservice professionals often comment how indispensable onions are in their operations. As the third most consumed fresh vegetable in the United States, onions add layers of flavor, color, and texture to an array of cuisines. From the center of the plate to the garnish and from raw to caramelized, they are one of the most versatile vegetables.
A New Take on a Traditional Favorite
Colorado Chef Justin Brown, owner of Gourmet Grub Scratch Kitchen, devised this new take on the traditional Cubano sandwich.
Find the recipe for Gourmet Grub Cubano sandwich here. See the genesis for the sandwich in the below video:
Signature Sandwiches & Side Dishes
The following tasty sandwich and side dish concepts were developed to inspire chefs and menu developers. We hope these ideas will add value as well as layers of flavor to menu offerings.
Download one or both recipe booklets below or, to have a free booklet mailed to you, fill out the form to the right. Quantities of up to 30 available upon request for culinary instructors.
Signature Sandwiches – Layers of Flavor
Inspired Toppings and Spreads
Today’s sandwiches are inspired with specialty breads and kicked-up condiments. From roasted onion aioli to pickled ginger onion relish, onions add value and layers of flavor to classics like French Dip as well as globally inspired sandwiches like Onion Wasabi Tuna Bun.
Onions on the Side
Adding Value and Flavor
From Grilled Balsamic Onions with Blue Cheese Crumbles to Wild Mushroom Onion Melange, these unique side dishes were created to inspire chefs and menu developers bring more produce to the plate.
“Onions On The Menu”
“To me the mark of a good cook is what can you do with humble ingredients. You have to make friends with an onion, celery and a bell pepper if you want to cook South Louisiana foods.”
– Frank Brigtsen, Chef, James Beard Award Winner